Amanita vittadinii

Morphological Features:

Pileus frequently exceeding 10 cm in diameter in fully developed specimens, potentially approaching 15 cm; globose when emerging, developing into a convex or plano-convex shape, rarely flattened. Its surface is white to cream-colored, very dry and easily separable from the flesh, but it is covered with scales that are nothing other than remnants of the universal veil covering the fruitbody in its early stages. These scales vary in color from yellowish-cream to ochre-grey, rather flattened rather than pyramidal, but with a certain relief. Margin regular, and it is not unusual for it to bear hanging remnants of the veil.

Lamellae free from the stipe, crowded, white when young, later cream-colored, with a somewhat waxy, soft consistency.

Stipe cylindrical, but rooting at the base, with a very firm and solid consistency. The upper portion is smooth up to the ring, which is pendulous and persistent, smooth above and wrinkled below. From the ring down to the base, the stipe is entirely covered with scales arranged in a circular or spiral pattern. The entire stipe shares a similar coloration to the pileus, except perhaps at the base, which becomes somewhat more ochraceous.

Flesh thick and firm, white in color; young specimens possess a distinctive aromatic odor, which diminishes with age and nearly disappears, while the taste is sweet.

Habitat:

For an Amanita, its habitat is peculiar, as it fruits in meadows and grasslands at moderate elevations, among the grass, and often accompanies various species of Agaricus. It fruits in both spring and autumn. It is a rare and highly localized fruitbody that we have had the opportunity to photograph thanks to Juan Ginés, a good friend and collaborator of Fungipedia.

Observations:

Due to its habitat, it is frequently confused with Agaricus; we are even convinced that many people have consumed it by mistake, with no reports of any adverse effects. It is considered edible, although we have not tasted it ourselves; however, the well-known cultivated mushrooms ("champis") develop chocolate-brown lamellae when mature, whereas this species retains cream-colored lamellae. Differentiation from Amanita codinae is more challenging; that species lacks such a firm stipe and fruits in fallow lands and woodland clearings. The deadly poisonous Amanita virosa differs by the absence of scales and its enveloping volva.